Lechon Kawali (Crispy Deep-Fried Pork)

Sharing how “The Cook” prepares and fry this all time favorite pork dish. There are a lot of ways on how this is being prepared but “The Cook” has a simple way of cooking it by which taste is not compromised. There will also less fear of frying this since it will not blow up when you started to fry the pork belly in boiling oil.

 

Ingredients:
1 kl. Pork belly (cut in 1 inch strips)
Iodized Salt
500 ml water
2 cups cooking oil (preferred corn oil or canola oil)

 

Procedure:

 

1. Boil pork belly strips in water. When tender, remove and drain in a strainer.
2. Sprinkle with iodized salt covering all sides of the pork.
3. Put inside the freezer for 3 hours or until pork belly are frozen.
4. In a deep pan, pour in the cooking oil and heat for 3 minutes. Put the frozen pork belly, sprinkle with water from time to time (you will notice blisters from the pork skin).
5. Turn the pork belly strip to the other side to fry to your desired color, again, sprinkle water until blisters come up the skin. When it is cooked, remove excess oil with paper towel.
6. Cut in your desired size.

 

Tips:

 

• Freezing the pork belly after boiling will give you a less blast of oil while frying.
• Sprinkling of water during frying will give you crunchier pork skin.